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Egg White and Frittata

  • Level: Easy
  • Total: 55 min
  • Prep: 10 min
  • Cook: 45 min
  • Yield: 4 to 6 servings
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2 medium sized zucchini, cut in 1/4-inch slices

Olive oil, for grilling

1 tablespoon coarse sea salt, plus more for seasoning

1 teaspoon cracked black pepper, plus more for seasoning

2 tablespoons butter

1/4 cup diced pancetta, (6 slices)

1 teaspoon minced garlic

2 Roma tomatoes, seeded and diced

1 tablespoon chiffonade fresh mint leaves

1 tablespoon chiffonade fresh basil leaves

12 egg whites

1/4 cup Swiss cheese


  1. Preheat oven to 325 degrees F.
  2. Brush zucchini with olive oil and season with salt and pepper. Grill over medium heat in a grill pan until tender and marked. Allow to cool and dice.
  3. In a 12-inch cast iron skillet, melt butter over medium-high heat. Add pancetta and cook until crisp. Add garlic and allow to cook until fragrant. Stir in the grilled zucchini, tomatoes, and fresh herbs. Slightly beat egg whites in a large bowl and add to the pan. Turn the heat off, stir in the Swiss cheese and season with coarse salt and 1 teaspoon of black pepper. Place in oven and bake for 25 to 30 minutes or until egg is set. Remove from the oven and serve.

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